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Sunday, December 18, 2011

Recipe: The Best Potato Kugel Ever!

I have tried so many different potato kugel recipes out. I have a specific texture and taste in mind when I think of an amazing potato kugel. After peeling that many potatoes it better be a great one. I got recipes from friends, relatives, cookbook etc. and still couldnt find that perfect kugel.

Finally I decided to just make something I thought would work for what I was looking for and ta da I have made the most perfect potato kugel to my liking.

A Tip: If you like a really fluffy potato kugel add a little seltzer to the mix it helps fluff it up.

One thing that has changed over the years is the disposable pan I use. At first I used a deep 9x13. I noticed that was a lot of crisp kugel and thinner slices.

With the round pans you get a whole lot more of that mushy goodness and less of that crisp. Also, I always have enough to make two kugels and with the rectangle one I'd only have enough for 1. So as this is my very own delicious recipe that I have perfected and enjoyed time and time again, I thought I would share with the rest of you.

Potato Kugel:

Ingredients:

10 Medium Sized Yukon Gold Potatoes

1 Medium Onion

-1/2 Cup Vegetable Oil

-5 Eggs

-1 Teaspoon of Salt

-1/2 Tsp of Pepper

-1 Tablespoon Vinegar

Directions:

1. Fit blade with small to medium sized holes onto food processor. Process 5 potatoes, then process the onion and then the rest of the potatoes.

2. Meanwhile preheat oven to 450 put oil in disposable pan of choice and place in the oven for about 5 minutes or until it begins to sizzle.

5. Pour the mixture into the pan. Mix with a spoon to be sure everything is combined perfectly. Then lay the bottom of the spoon over the top of the kugel flattening it a little to even it out all the way around.

6. Bake on 450 for 1 hr and 1/2 or until it gets browned on top and is at desired readiness.

watch my potato kugel recipe video:

Enjoy!

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1 comment:

OK well, outside of being a stunning beauty you are a serious Kugel maker like myself- I will try your recipe but i will substitute the oil with REAL SHMALZ ! what do you think about that ?? EXCITING !! Yes ?? Anyway only one question do you really think it matters using Yukon Gold as opposed to lets say Russet potato ??? Dan

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